Sweet Potato Quinoa Chili (Instant Pot)
This hearty soup is a spin-off of a timeless favorite that leaves everyone full and happy.
1 lb ground beef or turkey
1 (6 ounce) can tomato paste)
2 (15 ounce) cans fire roasted diced tomatoes (or sub for diced tomatoes for less heat)
2 (15 ounce) cans beans (kidney, pinto, or black, rinsed and drained)
1 onion, chopped
3-4 sweet potatoes, peeled and diced
3/4 cup dried quinoa
32 ounce broth of choice
1/4 cup honey
3 garlic cloves, minced
Seasonings: 2 teaspoons each of ground cumin and smoked paprika, 1 tablespoon dried oregano, 2 tablespoons chili powder
Optional garnishes: cilantro, avocado, plain yogurt, jalapeños
Cook ground meat on the sauté setting in the instant pot, breaking apart with a spatula.
Add chopped vegetables right before the meat is finished cooking. Continue sautéing until meat is cooked through completely and vegetables are slightly softened. Season with salt and pepper.
Add remaining ingredients and stir.
Cover and pressure cook for 10 minutes. Top with optional garnishes.
Notes: Our preferred variation is using ground beef and chicken or beef broth. You could cook soup in a large pot on the stovetop instead by simmering on low until all ingredients are softened. You could sub sweet potatoes for potato of choice. You could sub the fire roasted diced tomatoes for regular diced tomatoes to omit the heat.
